I'll go out on the cliche ledge and say it: Guacamole belongs at any party. Most of all, it belongs in your hands and mouth for the duration of every Super Bowl ever played. It's just one of those culinary rules of life. I've long been known among my friends and family as "the best guac maker ever." Not gonna lie... I'm pretty good. What I'm sharing is my basic guacamole recipe. You can jazz it up any way you'd like.

What makes mine so different? I like it chunky, baby! I need substance. I need girth. I need something to chew on. I need a zesty green party in my mouth. There's also a secret ingredient hiding in the silky goodness.

DIRECTIONSPeel avocados and remove pits, discard. Cut into large chunks, add to large bowl. Add diced tomatoes, red onion, cilantro, and green onions. Squeeze lime juice into your bowl - watch out for seeds! Add olive oil, garlic powder (or salt), ground cumin, salt, and pepper. If desired, add favorite hot sauce, to taste. Mix vigorously with a wooden spoon, large fork, or spatula. You want your guacamole to be creamy-feeling when you eat it, but the point here is to leave some large chunks - so don't go to town mashing your avocado! The olive oil and stern hand when mixing will get it as luxurious as you'd like it be while still leaving some avocado chunks. Think of it as guacasalsa. Or salsamole.

Chunky Guacamole

Get ready to dunk! Much like other dips/spreads/snacks/condiments, I really don't need to dip anything in this. I'm perfectly happy eating it directly from my spoon. Just be sure you're tasting it along the way. Guacamole is very forgiving - you can easily add more lime juice, garlic, cilantro, onion, or hot sauce and stir that baby up again!

When I was titling this post just now, "Greek Yogurt Style" lead me to almost making a "Gangnam Style" joke. I'll spare you. We're all over that, right?

So here's the thing: Greek yogurt is, by far, one of my favorite foods in the world. I do all kinds of stuff with it. I eat it. I bathe in it. I throw it at the dog. I... you get the point. Also, I'm lying. But I do absolutely adore it. Bonus: greek yogurt is a fantastic source of protein for when you're all meated-out.

It's really very versatile. You can use it in place of mayo and sour cream just about anywhere. You can use it to replace some fat and/or dairy in your baking. Hell, you can even replace simple "icing" and "frosting" applications with it. What's not to love? Savory ... sweet ... Greek yogurt really did come from Adonis, I'm convinced.

Let's get to the goods. And apologies in advance - I have a tendency to put "a little of this" here and "a little of that" there, so "to taste" and "as needed" are pretty common measurements in my recipes - which is great, because it means you'll be making things taste the way YOU like them to taste. And a lot of the things I use are EASILY switched out for other ingredients, which I'll always be sure to specify so you can use whatever you'd like!

DIRECTIONSCombine all ingredients. Mix well. Refrigerate if you want it extra cold. That's it!This is a great dip for so many things - apples, pears, pretzels, waffles, bananas, (okay, any fruit, really), shortbread.. Your imagination is the limit. Me? I like dipping my spoon in it. That's all I really need. I add the apples to make myself feel better about it.Note: There are times I will include nutritional information and number of servings. This is not one of those times. Due to the ease of adjusting ingredients and amounts, there is no way to give you a one-size-fits-all list of macros. Next time!